Winter Citrus Avocado Fennel (Printable)
Sweet citrus, creamy avocado, and crisp fennel create this refreshing winter salad ready in just 20 minutes.
# What You'll Need:
→ Citrus
01 - 2 large oranges, peeled and sliced into rounds
02 - 2 blood oranges, peeled and sliced into rounds
03 - 1 grapefruit, peeled and sliced into rounds
→ Vegetables & Fruits
04 - 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
05 - 2 ripe avocados, peeled, pitted, and sliced
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp freshly squeezed lemon juice
08 - 1 tsp honey or maple syrup (use maple syrup for vegan option)
09 - 1/2 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tbsp toasted pistachios or slivered almonds
12 - Reserved fennel fronds
13 - Flaky sea salt (optional)
# Directions:
01 - Slice off the top and bottom of each citrus fruit. Using a sharp knife, remove the peel and white pith. Slice into 1/4-inch rounds and remove any seeds.
02 - Arrange the citrus rounds on a large serving platter, creating a slightly overlapping pattern for visual appeal.
03 - Using a mandoline or sharp knife, thinly slice the fennel bulb. Scatter the slices evenly over the arranged citrus.
04 - Cut avocados in half, remove pits, and peel. Slice into even pieces and arrange over the citrus and fennel.
05 - Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
06 - Drizzle the dressing over the salad just before serving. Top with toasted nuts, reserved fennel fronds, and flaky sea salt if using.
# Expert Advice:
01 -
- The contrast of creamy avocado against crisp fennel creates this incredible texture that keeps every bite interesting
- It comes together in twenty minutes but looks like something from a restaurant menu
02 -
- Cut the avocados absolutely last since they brown so quickly once exposed to air
- The dressing needs to be emulsified properly or it will separate and pool unattractively
03 -
- Toast your nuts in a dry pan until fragrant, watching closely because they go from perfect to burned quickly
- Use a very sharp knife for the citrus to get clean slices without tearing the delicate membranes